Chicken Stroganoff

1 cup light sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless, skinless chicken breasts
1 1 pound bag frozen mixed vegetables, thawed

In a 3 to 4 quart slow cooker, mix sour cream, flour, gravy mix and water and stir with wire whisk until well blended. Cut chicken breasts into 1 inch pieces and add to slow cooker. Stir in vegetables and cover crockpot. Cook on low for 4 hours until chicken is tender. Turn heat to high setting and cook for 1 hour longer until sauce is thickened and chicken is thoroughly cooked. 4 servings.